A delicious warm cookie that has a crisp edge with a nice, gooey middle is the ultimate evening treat — one that is especially perfect for the colder autumn nights that are approaching. While it might seem easy just to purchase a packet of cookies from the supermarket, ready-made cookies simply cannot beat a batch that’s been made fresh at home.
When it comes to baking cookies, it doesn’t have to be difficult. In fact you can make a tasty batch of cookies with just a handful of ingredients, and have them ready in 20 minutes. While that might sound far too good to be true, it’s possible thanks to one handy trick, and that’s using a boxed brownie mix.
The foolproof recipe revealed on Simply Recipes says that a boxed brownie mix, along with two other kitchen staples, “make for an ideal cookie dough,” and with that, you’ll be able to make perfect cookies with a ” chewy gooey centre,” which will undoubtely satisfy all your sweet tooth cravings.
Any standard brownie mix will work well for the recipe but “the more chocolately the better” and if they come with chocolate chips then you’ve hit the jackpot. Another trick to boost up the chocolate flavour is to add a teaspoon of instant espresso power into the batter, but that’s optional.
If you want to try out the three-ingredient brownie cookies recipe, you can find it below:
Ingredients for Brownie Cookies:
- 1/2 cup of unsalted butter, melted and cooled slightly
- 1 large egg
- 1 box brownie mix
- 1/3 cup dark or semi sweet chocolate chips, optional
- Flaky salt, for finishing, optional
Method:
Step 1
Preheat the oven to 350F/180C/Gas Mark 4. Arrange oven racks in the top third and bottom third of the oven. Line two large baking sheets with baking paper.
Step 2
Combine ingredients for batter: add the melted butter to a medium mixing bowl. It should be slightly warm, not hot. Add the egg and stir thoroughly to combine. Add the brownie mix and stir until no noticeable pockets of the dry mix remain.
Step 3
Shape cookies and add optional toppings: Use a medium cookie scoop or heaping tablespoon to dole the batter in 1 1/2 tablespoon mounds at least two inches apart. For extra special cookes, gently press three or four chocolate chips in each and sprinkle with flaky salt.
Step 4
Bake until the centre of the cookies are shiny but not wet, 11 to 12 minutes, swapping the pans top to bottom mid-bake. Let cool for a few minutes before using a thin metal spatula to transfer the cookies to a cooling rack. Repeat with any remaining dough. Enjoy warm or room temperature.
